Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 12
Results: 47
猴头菇β-葡聚糖的结构表征及其稀溶液性质.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 85, doi. 10.7506/spkx1002-6630-20180510-157
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发酵对酸肉蛋白质结构的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 182, doi. 10.7506/spkx1002-6630-20180710-142
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大豆分离蛋白-甜菊糖苷复合稳定剂制备纳米乳液.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 9, doi. 10.7506/spkx1002-6630-20180625-464
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混菌发酵苹果浊汁的益生菌筛选及其 发酵动力学模型构建.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 153, doi. 10.7506/spkx1002-6630-20180703-029
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Qualitative and Quantitative Assessment of Fatty Acids of Five Woody Crop Oils by Gas Chromatography Coupled with Time-of-Flight Mass Spectrometry (GC-TOF-MS).
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 210, doi. 10.7506/spkx1002-6630-20180604-034
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牙鲆(Paralichthys olivaceus)中不同亚型 小清蛋白的提纯与鉴定.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 308, doi. 10.7506/spkx1002-6630-20180706-084
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益生菌发酵猕猴桃汁工艺优化及香气 成分动态解析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 168, doi. 10.7506/spkx1002-6630-20180704-056
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灵芝中17 种农药的QuEChERS-气相色谱-质谱 联用快速检测技术.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 326, doi. 10.7506/spkx1002-6630-20180411-139
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虫白蜡高级烷醇微乳液的制备及其在 功能饮料中的应用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 78, doi. 10.7506/spkx1002-6630-20181028-321
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- Article
水相体系中磷脂酶A<sub>1</sub>酶解南极磷虾磷脂制备 溶血磷脂的分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 92, doi. 10.7506/spkx1002-6630-20181009-064
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- Article
低植酸豆基配方粉的制备及消化特性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 275, doi. 10.7506/spkx1002-6630-20180724-287
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- Article
无添加马铃薯粉条老化工艺及贮藏品质.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 283, doi. 10.7506/spkx1002-6630-20181005-023
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藜麦茶加工工艺及酚类物质组成分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 267, doi. 10.7506/spkx1002-6630-20180727-331
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响应面优化药食同源基质制曲工艺及 酒体成分分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 123, doi. 10.7506/spkx1002-6630-20180701-010
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微波-热风联用制取笋干工艺条件优化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 260, doi. 10.7506/spkx1002-6630-20180808-071
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基于GC-MS技术对不同产地稻米的代谢组学分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 176, doi. 10.7506/spkx1002-6630-20180621-412
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诺丽自然发酵汁中醋酸菌的分离鉴定及 发酵特性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 131, doi. 10.7506/spkx1002-6630-20181204-056
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混合菌株和外源赖氨酸对鱼酱发酵品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 108, doi. 10.7506/spkx1002-6630-20180709-119
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膳食纤维与阿魏酸复配对面团和面筋 蛋白性质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 62, doi. 10.7506/spkx1002-6630-20180203-041
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- Article
花青素共价交联大豆蛋白对其结构及 营养吸收特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 1, doi. 10.7506/spkx1002-6630-20180420-268
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预热处理大豆蛋白对鲤鱼肌原纤维蛋白凝胶和 流变学特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 55, doi. 10.7506/spkx1002-6630-20180510-161
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植物糖原负载提高姜黄素溶解度.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 30, doi. 10.7506/spkx1002-6630-20180614-254
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- Article
丙二醛氧化对米糠蛋白结构及功能性质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 98, doi. 10.7506/spkx1002-6630-20180528-392
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OPO乳脂粉对肠道微生物体外发酵的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 115, doi. 10.7506/spkx1002-6630-20180622-420
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HPLC测定番荔枝果实中酚类成分及 抗氧化相关性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 203, doi. 10.7506/spkx1002-6630-20180621-411
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蓝圆鲹酸/碱等电点沉淀法分离蛋白 凝胶特性与消化特性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 22, doi. 10.7506/spkx1002-6630-20180626-484
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蔗糖共溶质对琼脂-魔芋胶共混体系溶胶-凝胶 转变过程流变学性质及结构形成动力学的影响
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 37, doi. 10.7506/spkx1002-6630-20180630-527
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不同凝胶剂对芝麻酱稳定性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 70, doi. 10.7506/spkx1002-6630-20180705-066
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Effect of Exopolysaccharide Produced by Lactobacillus casei HS4 on Microstructure and Rheological Properties of Fermented Milk.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 145, doi. 10.7506/spkx1002-6630-20180624-452
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- Article
冷胁迫对异常威克汉姆酵母代谢物组的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 190, doi. 10.7506/spkx1002-6630-20180621-416
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- Article
低聚糖和多酚结合偏最小二乘判别分析 鉴别油菜蜜产地.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 290, doi. 10.7506/spkx1002-6630-20180424-308
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Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 46, doi. 10.7506/spkx1002-6630-20180515-216
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- Article
电流-时间曲线法测定鱼露中的苯乙胺.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 340, doi. 10.7506/spkx1002-6630-20180522-315
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固相萃取-高效液相色谱法测定苹果汁及其 饮料中展青霉素的含量.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 303, doi. 10.7506/spkx1002-6630-20180820-198
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空间位阻净化-超高效液相色谱-串联质谱技术 测定动物源性食品中抗组胺类药物残留
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 345, doi. 10.7506/spkx1002-6630-20180820-199
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乳脂肪干法分提组分化学组成及热力学特性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 196, doi. 10.7506/spkx1002-6630-20180423-286
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红曲黄酒传统酿造过程挥发性风味组分及微生物菌群多样性分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 137, doi. 10.7506/spkx1002-6630-20180211-135
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- Article
菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 16, doi. 10.7506/spkx1002-6630-20180423-296
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高效液相色谱-串联质谱联用法与高效液相色谱法同步测定白玉菇麦角固醇和VD<sub>2</sub>方法比较
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 237, doi. 10.7506/spkx1002-6630-20181112-126
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基于高效液相色谱法对农产品中吡虫啉的 提取和净化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 315, doi. 10.7506/spkx1002-6630-20180516-245
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气相色谱-同位素稀释质谱法测定肉中 多环芳烃含量.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 321, doi. 10.7506/spkx1002-6630-20180509-142
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果胶多糖水热法降解及其产物体外抗氧化性评价.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 253, doi. 10.7506/spkx1002-6630-20180724-295
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- Article
琯溪蜜柚蒸馏酒香气特征及风味成分分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 232, doi. 10.7506/spkx1002-6630-20180302-026
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顶空固相微萃取-气质联用法结合自动解卷积技术分析葛根中的挥发性成分
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 220, doi. 10.7506/spkx1002-6630-20180522-325
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牛初乳和牛常乳乳清 N-糖蛋白质的差异分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 160, doi. 10.7506/spkx1002-6630-20180513-176
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2 种槟榔干果风味品质的比较.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 245, doi. 10.7506/spkx1002-6630-20180607-090
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可视化LAMP 检测常见肉制品中猪肉成分.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 296, doi. 10.7506/spkx1002-6630-20180526-369
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- Article